7 March 2017

Fennel and chickpea curry

I want to be quite
productive with cooking, posting and commenting this week... let's
see how that goes. At least I'm full of cooking ideas, if only I can
make it all happen. Slowly it's starting to be bright when I leave
for work in the morning, and the sun hasn't fully set yet when I get
home on most days. So that's quite energising, and hopefully I'll get
some daylight for my food photos soon!

Today's recipe is
another fennel dish of mine. This time I used fennel in one of my
favourite curries, a chickpea one with garam masala. I simply served
it with some basmati rice. This was a really good vegan meal, one
that I will certainly be making again. I added some purple carrots in
order to add slightly more colour and texture.

Fennel and chickpea curry

Ingredients

1 onion

4 garlic cloves

3 cm fresh ginger

1 small chilli

2 tbsp vegetable
oil

2 purple carrots

1 fennel

1,5 cups cooked
chickpeas

1 tbsp garam
masala spice mix

Sprinkle of
turmeric

160 ml coconut
cream

1 cup basmati rice

Method

Chop the onion,
garlic, ginger and chilli finely. Heat vegetable oil in a pan and
start cooking the onions first. Once the onions are soft and slightly
browned, add the garlic, ginger and chilli.

Slice the carrots
and fennel and also add them to the pan. Stir for a few moments and
then add the chickpeas and garam masala spice mix and turmeric.

Then add the
coconut cream and let simmer until all components have nicely cooked
and the flavours blended.

Cook the rice
separately and serve it with the curry once done. Enjoy!

Who is The VegHog?

A vegetarian hobby cook and urban gardener born in Finland, currently living in Denmark. I try to develop my cooking skills by making a wide variety of veggie dishes, some of them traditional and some new creations. My favourites include veggie burgers, squashes, organic and local produce, cider, spelt, rye, pizzas, pasta dishes, risottos and sea-buckthorn.
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